Remove the lemon bodies, add the water and stir until the sugar has dissolved. Strain the mixture into a 3-quart glass container and add the cucumbers.

Steep for 1 hour.

Add the gin and stir to combine.

Serve over ice.

2. Sweet Corn Cocktail!

Corn may not the first thing that comes to mind when thinking about summer cocktails, but its subtly sweet and milky kernels provide a perfect base for a delicious drink.

I cut two rows of kernels off a corn cob, then mashed them up in the bottom of a cocktail shaker to create a milky corn mash. After adding a little lime and some dark rum, I added a few drops of Bitterman’s Xocolatl Mole Bitters to add a hint of warm spice to round out the cocktail. The resulting cocktail is the color of corn—a light, milky yellow—with flavor that manages to be both bold and bright.

Note: for the demerara syrup, mix equal parts demerara sugar and water in a saucepan over medium heat until sugar dissolves. Let cool before using.

About the author: Kelly Carámbula blogs about her adventures in the kitchen, including a weekly happy hour, on eat make read. She is also the founder and publisher of Remedy Quarterly, an independent food magazine.

Ingredients:

1/4 cup fresh corn kernels

1/2 ounce freshly squeezed lime juice

1/2 ounce demerara syrup (see note)

1 1/2 ounce dark rum

3 drops mole bitters, like Bitterman’s Xocolatl Mole Bitters

Ice

Directions:

Muddle the corn in the bottom of a cocktail shaker until the kernels are mashed and a milky liquid forms.

Add the lime juice, demerara syrup, rum and bitters. Fill shaker with ice and shake for about 10 seconds.

Using both the cocktail strainer and a fine mesh strainer, strain the cocktail into a glass.

Ingredients:

One 750-milliliter bottle Prosecco, chilled

3/4 teaspoon freshly ground pepper

1 Pint raspberry sorbet, softened slightly

Directions:

In a large bowl, sprinkle the pepper all over the sorbet and fold it in with a rubber spatula. Cover and freeze for about 3 hours, until firm. Chill 8 champagne saucers. Using a 1/2-ounce ice cream scoop, place 3 scoops of sorbet in each saucer. Pour about 1/3 cup of Prosecco into each saucer.

MAKE AHEAD (The black pepper–raspberry sorbet can be frozen for up to 3 days.)